POMEGRANATE ORANGE SALSA
Pomegranates give this salsa a wonderful sweet-tart flavor. About 4 to 5 medium fruits will yield enough for this recipe. -Nancee Maynard, Box Elder, South Dakota
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 cups.
Number Of Ingredients 5
Steps:
- Drain oranges, reserving 2 tablespoons juice. Cut oranges in half; transfer to a large bowl. Add the pomegranate seeds, cilantro, jalapenos and reserved juice. Cover and refrigerate for 2 hours. Serve with tortilla chips.
Nutrition Facts : Calories 37 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
GRILLED QUAIL WITH POMEGRANATE-ORANGE BBQ SAUCE AND TABOULI WITH QUINOA AND SHREDDED KALE
Steps:
- For the tabouli: Place the quinoa in a medium saucepan, cover with 1 3/4 cups cold water and season with salt and pepper. Bring to a boil, cover, lower the heat and cook until the water is absorbed and the quinoa is tender, 18 to 20 minutes. Remove the lid, fluff with a fork and let cool slightly.
- Put the quinoa in a large bowl; add the tomatoes, mint, kale, cucumbers and onions and mix to combine. Whisk together the olive oil and lemon and orange zests and juices, and season with salt and pepper. Add the dressing to the salad and toss to combine. Cover and refrigerate for at least 1 hour before serving. The longer the salad sits the better the flavors become.
- For the pomegranate-orange BBQ sauce: Heat the oil in a medium saucepan over medium heat; add the onions and cook until soft. Add the pomegranate juice, orange juice, pomegranate molasses, vinegar, sugar, cinnamon sticks and orange zest and cook until reduced by half. Add the ketchup and cook for 15 minutes.
- Remove from the heat, whisk in the mustard, salt and pepper and let cool slightly. Remove the cinnamon sticks before using. Remove about 1 cup of the sauce for serving.
- For the quail: Heat the grill to medium high for direct grilling. Brush the quail with canola oil and sprinkle with salt and pepper. Put breast-side down on the grill and cook about 3 minutes. Flip, brush with the barbecue sauce, cover the grill and cook another 3 to 4 minutes.
- Transfer to a platter and serve with the reserved barbecue sauce and the tabouli.
ORANGE POMEGRANATE SALAD WITH HONEY
I discovered this fragrant salad in a cooking class. If you can, try to find orange flower water (also called orange blossom water), which perks up the orange segments. But orange juice adds a nice zip, too! -Carol Richardson Marty, Lynwood, Washington
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- Cut a thin slice from the top and bottom of each orange; stand orange upright on a cutting board. With a knife, remove peel and outer membrane from oranges. Cut crosswise into 1/2-in. slices., Arrange orange slices on a serving platter; sprinkle with pomegranate seeds. In a small bowl, mix honey and orange flower water; drizzle over fruit.
Nutrition Facts : Calories 62 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 15g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ORANGE SAUCE
Steps:
- In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.
Nutrition Facts : Calories 34 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 8mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 0 protein.
POMEGRANATE ORANGE SAUCE
Make and share this Pomegranate Orange Sauce recipe from Food.com.
Provided by noway
Categories Sauces
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine all ingredients except for the mint leaves in a medium saucepan.
- Bring to a boil over high heat.
- Lower the heat and simmer until the liquid has reduced by two thirds, about 10 to 12 minutes.
- Strain the sauce through a fine-mesh strainer set over a bowl and stir in the mint.
- Keep covered and warm until ready to serve.
Nutrition Facts : Calories 144, Fat 1, SaturatedFat 0.1, Cholesterol 0.6, Sodium 465.5, Carbohydrate 14.4, Fiber 0.5, Sugar 9, Protein 2.7
POMEGRANATE-ORANGE SYRUP
Provided by Dawn Perry
Categories Sauce Orange Winter Pomegranate Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 4
Steps:
- Purée pomegranate seeds in a blender. Strain through a fine-mesh sieve lined with cheesecloth, wringing to release juice. Using a peeler, remove peel from orange. Simmer orange peel, pomegranate juice, and sugar until reduced by half, 15-20 minutes. Mix in lemon juice. Strain again, if desired.
BAKLAVA - ORANGE/POMEGRANATE HONEY SYRUP
Don't let the complex instruction fool you... it IS simple, it's just hard to find detailed directions. It's really not a "science" like baking and pastry is, so fee free to play around a little! The important part is that you have everything prepared before you start to assemble with the dough, it can be finicky, but totally do-able! My mother in law is a purist and makes Baklava with only walnuts, sugar, and Karo syrup (and dough of course!). I wanted to experiment with a more complex palate and this is what I came up with! From researching recipes, it looks like Baklava is holy to some people: "ONLY butter!", "ONLY rosewater!", "ONLY walnuts/pistachios/etc.!" - Ummm... calm down. It's ONLY a dessert! This is a recipe that I made by combining what looked best to me and what felt right at the time. It came out WONDERFULLY so I wanted to let you know what I did...
Provided by BekaWild
Categories Breakfast
Time 2h
Yield 48 peices, 24 serving(s)
Number Of Ingredients 17
Steps:
- SYRUP: On Med-High heat add Sugar, 1/4 Cup of Water, Pomegranate syrup, orange juice, zest, and cinnamon stick in to a high sided sauce pan. Dissolve sugar and bring to light boil.
- Immediately add Honey and reduce to simmer (on low, or low-medium) for 10-20min. It will bubble up, but keep an eye on it. It should not get out of control if the fire isn't too high. Better a lower heat than a higher heat.
- Remove from heat, as in turn burner off and remove from burner too.
- Drip a few drops of syrup on counter/plate as it cooks and after it is removed from the heat. If it hardens when it cools (think REALLY sticky caramel), add reserved water until drops tests shows syrup can cool and be easily spread on the plate. Do NOT return to the heat before you add water!
- If the syrup then gets too watery, put it back and the stove until it's right!
- Strain into bowl - set aside to cool before pouring onto hot baklava.
- Note: By using honey you get the best flavor, but also the added benefit of stabilization - this syrup is hard to mess up unless you burn it! If you own a candy thermometer, try to keep it under the "thead" stage, or 230F - if you go over, thin it out with water AFTER you remove it from the heat.
- BUTTER: Clarify butter over low to med-low heat until all water has boiled away.
- Remove from heat and skim off milk solids. Set aside.
- You may "brown" butter slightly for added flavor (I do).
- Melt shortening if you run out of butter towards the end of the assembly process. The point is to dry the butter out (because it is 8% water), but shortening has far less to start - it won't kill anything to use butter flavored shorting either, it's a matter of opinion. Remember: Butter = better flavor. Shortening = better texture.
- FILLING: Pulse all Filling ingredients in food processor until largest pieces are no bigger than a pea - but not until all is powder.
- ASSEMBLY: Heat oven to 400°F.
- Prepare your pan (9x13 is great) with either parchment paper and/ butter or spray.
- Unwrap Phyllo and cut to the size of your pan (this makes it WAY easier!).
- Layer 10 sheets of Phyllo in this order: Butter, Phyllo, butter, Phyllo, butter, etc.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, another 6 layers of Phyllo then butter.
- Add 1/3 of nuts, then the last 8 layers of layers of Phyllo then remaining butter.
- I like to spoon on the butter first and then spread it with the brush, always working from the inside out. If a sheet breaks, just patch it up. If the Phyllo is too small, overlap another piece to form one layer - no stress!
- Cut baklava into pieces using a slim, sharp, smooth edged knife (e.g. boning or paring knife).
- In my 9"x13" I get 48 pieces by cutting the pan in 4 pieces lengthwise, then 6 pieces widthwise, then each square diagonally. Make sure to cut with a pulling motion in order to cut smoothly (no STABBING), this may mean stopping to turn the pan around.
- Bake in 400F degree oven for 15min, reduce heat to 300F and bake for another 40-55min, checking to make sure it only turns a pale brown.
- IMMEDIATELY after removing baklava from oven - while baklava is hot- ladle the syrup over the top. It will sputter but that is a good thing. Make sure to get in between all of the crevices and cuts.
- Let Baklava cool at least until room temperature before serving. Better yet, after it is room temperature (2-3 hours) cover it (yes, cover) and let it sit until you can't wait any longer (at least 8hrs)... serve!
- Store in air tight (yes, covered) container for up to 5 days. Some people think that covering it will make it go soggy. The truth is that air carries moisture and the longer something sits out in the air, the more moisture it attracts - especially SWEETS because sugar and honey absorbed tons of moisture. The less air is sees, the better - until service that is!
POMEGRANATE WITH ORANGE JUICE AND STRAWBERRIES
My daughter's recommendation from Disney's Pass the Plate. This recipe hails from Spain, and sounds absolutely refreshing!!! I hope you all enjoy!
Provided by Yogachef
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove the pomegranates from the husk, and rinse the white pulp off of the seeds. Place the seeds into a bowl.
- Mix the orange juice and the lemon juice with the sugar, and pour over the pomegranate.
- Cut the strawberries into bite-size pieces.
- Add the strawberries and the orange sections to the bowl. Refrigerate for 30 minutes, then remove, decorate with mint leaves if you would like, and serve on a platter.
CHUNKY ORANGE AND POMEGRANATE MARMALADE
Categories Condiment/Spread Sauce Citrus Fruit Orange Winter Edible Gift Pomegranate Simmer Bon Appétit
Yield Makes 3 cups
Number Of Ingredients 5
Steps:
- Wash oranges; cut in half lengthwise. Cut halves into very thin slices; discard ends. Transfer oranges to large bowl. Cover with 1 quart water and chill overnight.
- Combine oranges with their soaking liquid, sugar, and pomegranate juice in nonreactive 4-quart pot. Bring to boil over high heat, stirring until sugar dissolves. Reduce heat to medium; cook until mixture thickens, stirring occasionally, about 1 hour 40 minutes. Remove from heat; stir in pomegranate seeds. Pour marmalade into 3 half-pint jars. Cover and cool to room temperature. (Marmalade can be made 2 weeks ahead. Store in refrigerator.)
POMEGRANATE SAUCE
Make and share this Pomegranate Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Fruit
Time 2h10m
Yield 4 half pints, 16 serving(s)
Number Of Ingredients 3
Steps:
- Cut Pomegranates in half and put seeds through a juice reamer.
- Strain juice through a damp jelly bag or several layers of damp cheesecloth.
- Measure 5 cups of pomegranate juice.
- In a large saucepot combine the pomegranate juice, lemon juice and sugar.
- Bring to a boil, stirring constantly until sugar dissolves.
- Reduce heat to low, or medium low, depending on your stove. You want product at a constant simmer.
- Simmer, stirring often, until product is reduced by half.
- Ladle hot sauce into sterile, hot jars.
- Leave 1/4 inch head space.
- Wipe rims and adjust caps.
- Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.
- This makes 4 half pints.
Nutrition Facts : Calories 136.7, Fat 0.4, SaturatedFat 0.1, Sodium 3.9, Carbohydrate 35, Fiber 0.8, Sugar 33.7, Protein 1.2
HOLIDAY CRANBERRY-POMEGRANATE SAUCE
This is a wonderful variation on traditional cranberry sauce for your holiday dinners. It's very easy to make, and my family insists upon it every Thanksgiving and more! It is also a great base for a glaze on your Holiday Ham. For a summer cranberry salad, simply add sliced strawberries, mango, oranges, pineapple, or whatever strikes your fancy!
Provided by Alice C.
Categories Side Dish
Time 8h35m
Yield 24
Number Of Ingredients 7
Steps:
- Mix the cranberries, sugar, orange juice, orange zest, ground cloves, and cinnamon sticks together in a saucepan. Bring to a boil. Lower heat to medium, and simmer for 10 minutes, stirring constantly. Remove from the heat and cool.
- Stir the pomegranate seeds into the cranberry mixture, and refrigerate at least 8 hours or overnight. Remove the cinnamon sticks before serving.
Nutrition Facts : Calories 48.5 calories, Carbohydrate 12.5 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.2 g, Sodium 0.7 mg, Sugar 10.8 g
ORANGE SAUCE
I love having Orange Chicken for dinner, so I figured the recipe out, it's similiar to Sweet N Sour Sauce, just change to Orange Juice instead of using Pineapple and also add Marmalade to the recipe. I mostly use Sugar free/diet soda and jam as my husband is diabetic.
Provided by Darla Mays
Categories Sauces
Time 20m
Yield 4-6 chicken breast, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients.
- Cook over medium heat, stirring occasionally, til boil, thicken, and clear. Best to use whisk to stir.
- Pour over chicken.
Nutrition Facts : Calories 157.6, Fat 0.1, Sodium 172.8, Carbohydrate 39.9, Fiber 0.3, Sugar 35.4, Protein 0.5
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